Vegan Bowl

Ingredients

• 250 g cauliflower (or Brussels sprouts)
• Salt
• 2 shallots
• 1 Garlic clove
• 4 tbsp olive oil
• 250 g quinoa
• 500 ml vegetable broth
• 2 carrots
• 1 red bell pepper
• 2 roasted beet sticks (pre‑cooked; vacuum‑sealed)
• 200 g Chickpeas (canned; drained weight)
• 5 g parsley (1 handful)
• Pepper
• Cayenne pepper
• 1 tbsp Lemon Juice
• 60 g toasted pumpkin seeds (4 tbsp)

Instructions

1. 1.

   Clean, wash, halve the cabbage and steam in a steamer basket over boiling salted water for 10–15 minutes until still slightly firm. Then shock in cold water and drain well.

2. 2.

   Meanwhile peel and finely dice the shallots and garlic. Heat 2 tbsp oil in a pot. Sauté the shallots and garlic for 3 minutes over medium heat. Rinse quinoa under running water. Add vegetable broth and quinoa, bring to a boil, then simmer uncovered for 15 minutes on low heat.

3. 3.

   During this time peel and wash carrots, grate or cut into thin sticks about 5 cm long. Halve the bell pepper, remove seeds, wash and dice.

4. 4.

   Cut beet sticks into 2 cm pieces. Drain chickpeas. Wash parsley, pat dry and chop leaves.

5. 5.

   Fluff quinoa and season with salt, pepper, cayenne pepper, herbs and lemon juice. Arrange quinoa in bowls, top with thin cabbage slices or strips. Add bell pepper cubes, beet pieces, carrot ribbons and chickpeas on the quinoa. Drizzle remaining oil over the bowl and sprinkle with pumpkin seeds before serving.